Hasselback jerusalem artichokes
Israeli-born Roy Ner, head chef of Mayfair restaurant Jeru, shares this recipe for crispy hasselback artichokes in a creamy mushroom and lemon sauce
- Serves: 4 persons
- 300ml olive oil
- 6garlic cloves
- 1lemon rind, pared
- 50g dried aleppo pepper
- 35g caraway seeds
- 15g cumin seeds
- 10g cardamom pods, deseeded
- 7g coriander seeds
- 10jerusalem artichokes (about 500g)
- 250g unsalted butter
- 4garlic cloves
- a few sprigs of thyme
- 20g chickpea miso or white miso
- 500ml vegetable stock
- 50g dried shiitake mushrooms
- 150g crème fraîche
- a pinch dried lemon verbena (optional)
- Avruga caviar, smoked labneh, anchovies, lemon thyme, aleppo chilli oil
Step 1For the oil, if using, warm the oil in a pan to 160C, then remove from the heat and stir in the remaining ingredients, plus 5g of salt. Leave to infuse for 24 hours.
Step 2Heat the oven to 160C/fan 140C/gas 3. Cut the bottoms off the artichokes then, using two chopsticks as a guide, make thin slices all the way along the artichokes without cutting all the way through. Put them in a roasting tin, sliced-side up.
Step 3Put the butter, garlic, thyme and miso in a pan and heat until the butter has melted, then pour over the artichokes.
Step 4Roast for 30 minutes, then remove from the butter and leave to cool at room temperature. The butter will keep chilled for a few weeks and will work with anything savoury.
Step 5Fill a pan no more than a third full with oil and heat to 190C or until a cube of bread browns in 25 seconds. Fry the artichokes, in batches, for 3-4 minutes or until really crisp, then drain on kitchen paper and season.
Step 6Meanwhile, for the sauce, cook the stock and mushrooms over a high heat until reduced by two-thirds. Remove the mushrooms (keep these for another dish) and mix in the crème fraîche and dried lemon verbena, if using, and season.
Step 7Spoon some of the sauce onto a plate, top with the artichokes, drizzle with the oil and serve with any of the garnishes, if using.